SDS Chana / Chhole Masala

About This Chana & Chhole Masala

SDS Chana/Chhole Masala is specifically formulated for the precise balance of heat and acidity that authentic chickpea curry demands — robust enough to penetrate and flavour dense kabuli chana while building a thick, fragrant, dark gravy that has the characteristic sour-savoury edge of traditional North Indian chhole. Dry mango powder and pomegranate seeds deliver the natural tanginess that defines great chhole, while black pepper, cloves, and cinnamon provide the warming aromatic depth that makes the gravy genuinely complex.

A comprehensive seasoning solution that incorporates the necessary aromatics in the right proportions — eliminating the need for additional garam masala or individual spice additions and delivering consistent, traditional results in every batch.

Blend Composition

Features coriander, cumin, black pepper, dry ginger, dry mango powder, pomegranate seeds, black salt, cloves, and cinnamon — a robust combination of earthy base spices, natural souring agents, and warming aromatics that delivers the specific sour-savoury-pungent profile authentic chhole demands.

Why Choose SDS Chana / Chhole Masala

• Authentic North Indian Profile: Specifically crafted for kabuli chana — not a generic curry powder
• Balanced Tanginess: Dry mango and pomegranate seeds provide the characteristic sour-savoury edge in precise quantities
• Natural Dark Colour: Spice formulation contributes deep, rich gravy hue without artificial colouring
• Penetrates Dense Legumes: Robust blend formulated to infuse flavour into chickpeas thoroughly during simmering
• Complete Seasoning: No additional garam masala or individual spices needed
• Handpicked Ingredients: Curated spices cleaned and ground for consistent aroma and flavour
• Trusted SDS Quality: Traditional, reliable chhole results every time

How to Use SDS Chana / Chhole Masala

For Authentic Chhole

Soak kabuli chana overnight and pressure cook until completely tender — for an authentic dark colour add a used tea bag to the pressure cooking water. In a separate pan sauté finely chopped onions in oil until deep golden brown, add ginger-garlic paste and tomato puree, and cook until the oil separates fully. Add SDS Chana/Chhole Masala and sauté for a full minute in the oil-separated base to bloom the spices thoroughly before adding the cooked chickpeas. Simmer on low heat until the gravy thickens and the spices integrate deeply into every chickpea — the longer the simmer, the richer and more complex the flavour becomes. Serve with bhature, puri, or rice.

Tips for Best Results

For the thickest gravy, lightly mash a small portion of the cooked chickpeas back into the pot during the final simmering stage — the natural starch released thickens the gravy without adding any additional thickener. SDS Chana/Chhole Masala also works well for black chickpea curry, mixed bean preparations, and spiced lentil dishes where its bold, tangy-pungent North Indian profile adds the same depth and character it brings to traditional chhole.

Product Specifications

Storage Instructions

• Store in a cool, dry place away from direct sunlight and moisture
• Transfer to an airtight container after opening to maintain aromatic strength
• Keep tightly sealed after every use
• Consume within the period recommended on the packaging for best results